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“The Mad Scientist Party”   R
   Frosting                               Mad Scientist Wraps
   Vanilla Butter Cream Frosting          White-as-a-Ghost Pops
   Cookie Mix                             Spooky Spider Cookies
   White Cupcakes                         Beastly Bats
   Red Velvet Cupcakes
   Light Corn Syrup                       Toes
   Raspberry Syrup                        Tarantula Cookies
   Scary Muffins                          Gingerbread Skeletons
   Cool Spiders                           Brain Cupcakes
   Flower Pot Pie...                      Eyeball Cupcakes
   Creepy Witches' Fingers
   Green Witches' Fingers                 Meringue Ghosts
   Red “Blood” Witches' Fingers           Brains!!!
   Coffin Sandwiches                      Brains with Raspberry Syrup
   Eerie Eyeballs                         Brain On a Plate
   Boogers on a Stick                     Hearts!!!
   Pecan-Caramel Spiders
   Ghoulish Cupcakes                      Heart Blood!!!!
   Sand Art                               Heart Tips!!!!
4½ cups icing sugar
115g butter

The butter for this recipe needs to be at room temperature, so you may
have to leave it out of the refrigerator for several hours before
First sift the confectioners’ sugar into a bowl. Then put the butter into
a separate bowl and beat until it’s creamy. Next little by little beat in
the sugar. Then when all the sugar has been added add enough water -
you will probably need between three and five tablespoons - to make the
frosting a nice consistency for spreading or swirling.
    Vanilla Butter Cream Frosting
   115g butter, softened
    4 cups powdered sugar
    1/2 teaspoon salt
    1/3 cup milk
    1 teaspoon vanilla essence

   1. In a large bowl, cream the butter until
    smooth. Add the powdered sugar, salt, milk,
    and vanilla and mix until smooth and creamy.

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         Spooky Spider Cookies   Brain Cupcakes   Eyeball Cupcakes
                     Cookie Mix
   Basic home-made cookie mix
    Makes around 30 cookies depending on size
    In a bowl, combine 225g plain flour, 150g margarine,
    150g caster sugar, 1tsp vanilla essence, and 1 egg
    (beaten). Mix ingredients together to form a soft
    dough, knead, wrap in greaseproof paper and chill in
    refrigerator for around 30 minutes. Preheat oven to
    190°C/375°F/. Roll out dough, use cutters to shape
    cookies and bake for 10-12 minutes until pale golden
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                                               Spooky Spider Cookies
                              White Cupcakes
    3 cups all-purpose flour
     2 1/2 teaspoons baking powder
     1/2 teaspoon salt
     140g butter, softened
     1 3/4 cups sugar
     2 eggs
     1 1/4 cups whole milk
     1 teaspoon vanilla essence

1.   Preheat the oven to 175°C. Prepare cupcake tins as directed as directed in the recipe you are following.
2.   Sift the flour, baking powder, and salt together in a medium bowl.
3.   In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
4.   Add the eggs one at a time, and beat well after each addition.
5.   In a small bowl, combine the milk and vanilla.
6.   To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the
     milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition
     until smooth.
7.   Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
8.   Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to
     finish cooling completely.

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                                                                                              Cool Spiders
                    Red Velvet Cupcakes
   2 1/2 cups all-purpose flour
    1 teaspoon salt
    115g butter, softened
    1 1/2 cups sugar
    2 eggs
    2 tablespoons cocoa powder
    ¼ cup water
    red food colouring
    1 cup milk
    1 teaspoon vanilla essence
    1 teaspoon white vinegar
    1 teaspoon baking soda

   Preheat the oven to 175°C. Prepare cupcake tins as directed as directed in the recipe you are following.
   Cream butter and sugar until fluffy.
   Add eggs and blend well.
   Make a paste of cocoa and a few drops of red food colouring and add to the butter mixture.
   Sift flour and salt together into this mixture.
   One at a time, add the following ingredients: milk, vanilla, and water.
   In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated,
    but don't beat it.
   Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
   Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to
    finish cooling completely

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                                                                                                       Brain Cupcakes
                Light Corn Syrup
   2 c. white sugar
    3/4 c. water
    1/4 tsp. cream of tartar
    Dash of salt

   Combine all ingredients in a heavy, large pan. Stir and
    bring to a boil. Reduce heat to a simmer and put cover
    on it for 3 minutes to get sugar crystals off the sides of
    the pan. Uncover and cook until it reaches soft ball
    stage. Stir often. Cool syrup and store in a covered
    container at room temperature. It will keep for about 2
    months. Makes almost 2 cups
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                                               Hearts!!!   Heart Blood
                          Raspberry Syrup
1 cup strained raspberries
1 teaspoon lemon juice
1/4 teaspoon grated lemon rind
1 tablespoon cornflour
3 tablespoons sugar
3 tablespoons cold water
1 tablespoon butter (optional

1.   Mix cornflour, sugar, lemon juice, rind and cold water to make a smooth paste.
2.   Stir strained raspberries into paste gradually until smooth.
3.   Heat in saucepan until mixture boils and thickens.
4.   Stir constantly.
5.   Remove from heat.
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6.   Add 1 Tbsp butter if desired.                                                     Brains!!!
7.   Serve warm.
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8.   Makes one cup.                                                                    Hearts!!!

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                                                                                      Heart Blood
Scary Muffins
                  Cool Spiders
   Turn cupcake
    upside down and
    Sprinkle with
    Insert black or
    chocolate liquorice
    to create legs and
    top with candy for
                               Flower Pot Pie...
Ice cream
Chocolate Oreo cookies
Ziploc freezer Bag
Rolling pin
Small flower pots

     Take the ice cream out of the freezer and let it
      soften while you prep your materials
     Zip some cookies into a bag. 12-15 will fit nicely
      into a freezer bag. The freezer bag is suggested,
      vs. regular, because it's a little more durable for:
      Whack, Bop, and Roll with the rolling pin, until you
      have crumbs resembling potting soil. If some of the
      creamy middle sticks to the bag, scrape it off with a
      spoon, and stir it in to blend.
     Scoop softened ice cream into clean, dry cups; do
      not overfill (allow for layer of "dirt" that follows).
      Pat the ice cream down a little in the pot
     Spoon the cookie crumb "dirt" into each pot/cup.
      Place these individual servings into a pan that can
      be covered with aluminium foil or placed inside a
      bag, and then freeze, unless you are eating them
      right away!
     When it's time to serve, remove from the freezer,
      poke a flower securely into each pot, break out the
      spoons, call the Troops together, and enjoy!

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                                                               Creepy Witches’ Fingers
             Creepy Witches' Fingers
225g Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond Essence
1 tsp Vanilla Essence
2 2/3 cups Flour
Pinch of Salt
3/4 cup Whole Blanched Almonds

   Gross everyone out with these creepy cookies.
    In bowl, beat together butter, sugar, egg, almond
    essence and vanilla. Beat in flour and salt. Cover and
    refrigerate 30 minutes. Working with one quarter of the
    dough at a time and keeping remainder refrigerated,
    roll heaped teaspoons of dough into finger shapes for
    each cookie. Press almond firmly into one end for nail.
    Squeeze in centre to create knuckle shape Using paring
    knife, make slashes in several places to form knuckle.
    Place on lightly greased baking sheets; bake in 325F
    (160C) oven for 20-25 minutes or until pale golden.
   serve in a dirt pot

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                                          Green Witches’ Fingers   Red “Blood” Witches’ Fingers
               Green Witches' Fingers
Add a few drops of green food
colouring to Creepy Witches’
Fingers recipe.

Meanwhile, melt chocolate on low
heat in a small bowl in the

Let cooked Creepy Witches’
Fingers cool for a few minutes.

Carefully lift almond off of each
finger, spoon a tiny amount of
chocolate onto nail bed and press
almond back in place so the
chocolate oozes out from
     Red “Blood” Witches' Fingers
   Raspberry jam (blood)

    Melt jam over low heat in a small

    Let Creepy Witches’ Fingers cool for a
    few minutes.

    Carefully lift almond off of each finger,
    spoon a tiny amount of jam onto nail
    bed and press almond back in place so
    the jam oozes out from underneath.
    You can also make slashes in the
    finger and fill them with “blood”.
           Coffin Sandwiches

12 slices whole wheat or white bread
Suggested Sandwich Fillings:
Sliced deli meat
Sliced cheese
Mayonnaise or desired spread
Cut bread slices into coffin shapes.
Make little coffin-shaped sandwiches.
Eerie Eyeballs
2 Cups Milk
1/2 Cup Sugar
5 teaspoons gelatine
Black food colouring
Blue food colouring
Paint brush
Round ice cube trays
Cooking spray
Blood Sauce

1.   Heat the milk in a saucepan (do not bring to a boil).
2.   Dissolve the gelatine and sugar in the milk.
3.   Remove from heat.
4.   Lightly spray the ice cube trays with cooking spray.
5.   Carefully pour the milk mixture into the moulds. Cover with
     plastic wrap, then place into the fridge
6.   Once the eyes have set in the mould (allow several hours at
     least), pull/pop them out and place them flat-side-down onto
     a serving dish. With a clean paper towel, gently wipe off any
     excess cooking spray from the top of the eye. You want the
     front of the eye to be as dry as possible for the next step.
7.   To decorate, use liquid food colouring and an old detail
     paintbrush and get creative. You will need black food
     colouring for the pupils.
8.   Before serving, pour the Blood Sauce into the serving dish
     with the eyeballs. The effect is that the eyes are resting in a
     puddle of blood. Serve with a vicious-looking little fork for
     spearing the eyes (they are slick and hard to pick up with
     your fingers)
                  Boogers on a Stick
450g cheddar cheese
2 cups evaporated milk
1 1/2 tsp salt
2 beaten eggs
3 or 4 drops Green food colouring
3 dozen pretzel sticks

    Cut cheese into small pieces and melt in double
    boiler (or a bowl in a small pot with 5cm water).
    When melted, add evaporated milk, and salt.
    Remove from heat and stir in eggs. Return to
    double boiler and stir and cook until eggs
    thicken slightly. Remove from heat
   Carefully stir in food colouring using just
    enough to turn the cheese a pale snot green.
    To form boogers: Dip and twist the tip of each
    pretzel stick into the cheese, lift out, wait
    twenty seconds, then dip again. When cheese
    lumps reach a boogerish size, set pretzels
    boogerd on wax paper to cool.
                     Pecan-Caramel Spiders
    1/2 cup toasted pecans
    1 cup heavy cream
    1 cup sugar
    1/2 cup honey
    1 teaspoon vanilla essence
    2 tablespoons butter, in pieces
    1/4 teaspoon salt
    thin black liquorice strands, cut into 5cm pieces
    170g semisweet chocolate, chopped
    115g milk chocolate, chopped
    Chocolate curls, optional

   Line 2 baking sheets with waxed paper and lightly spray with non-
    stick spray. Mound 30 small clusters of pecans - about 3 or 4 pecans
   Make caramel: Warm the cream over low heat and keep warm while
    you cook the sugar.
    Put the sugar and honey and in a deep, heavy-bottomed large
    saucepan. Cook over medium heat, stirring occasionally until the
    sugar dissolves. Stop stirring, raise heat to medium-high, and simmer
    until the sugar reaches the hard crack stage, about 7 minutes.
   Whisk the butter and salt into the sugar mixture. Gradually pour in
    the cream and vanilla taking care since the mixture will bubble up.
    Reduce the heat to medium and continue to cook, stirring
    occasionally, until the sugar reaches soft ball stage, about 5 minutes
    more. Immediately remove from the heat and cool for a minute.
   Ladle a couple tablespoons of warm caramel over some of the nut
    clusters, to make the spider bodies. Then press 6 pieces of liquorice
    into the warm caramel to make the legs. Repeat with the remaining
    caramel and liquorice. (It's helpful to have an extra hand here, since
    the caramel can set quickly. If caramel hardens, warm over very low
    heat. ) Let spiders cool 15 minutes.
   Meanwhile, , put the chocolate in a medium microwave-safe bowl.
    Melt at 50 percent power in the microwave until soft, about 1
    minute. Stir, and continue heat until completely melted, 2 to 3
    minutes more.
   Spoon about 1 tablespoon of melted chocolate on top of each spider.
    Sprinkle with or chocolate curls, if desired. Let cool until firm.
                            Ghoulish Cupcakes
   Frosting:
    8 large egg whites
    1 1/2 cups sugar
    1/2 teaspoon cream of tartar
    1 pinch salt
    1/2 teaspoon vanilla essence
    1 to 2 drops food colouring, optional
    eatable eyeballs

   Bring a few centimetres of water to a boil in a
    saucepan that can hold a mixer's bowl above the
    water. Whisk the egg whites, sugar, cream of tartar,
    and salt in the bowl by hand. Set the bowl above the
    boiling water and continue whisking until the mixture
    is hot to the touch and the sugar dissolves, about 1
    to 2 minutes. Transfer the mixture to a standing
    mixer fitted with the whisk attachment and beat at
    medium-high speed until eggs beat up into a cool
    stiff meringue, about 5 minutes. Add vanilla essence
    and/or food colouring and lightly beat into the
   To decorate: Using a spoon, offset spatula or piping
    bag, dollop, spread or pipe about 1/2 cup meringue
    on top of each cupcake to make a ghost or monster
    of your choice. Decorate with edible googly eyes.
    These can be finished 2 to 3 hours in advance and
    held at room temperature
    For the Sand Art:
    2 cups sugar
    Food colouring

                                                           Sand Art
    1 cup flour
    1/2 teaspoon salt
    1/2 cup cocoa powder
    1 cup semisweet or white chocolate chips or a
    combination of both
    1 clear glass large jar with a tight fitting lid

    To make the Chocolate Cake:
    225g butter, melted and cooled
    4 large eggs
    2 teaspoons vanilla essence

   To colour the sugar: Divide the sugar into 4 (1/2-
    cup) portions. Put 1/2 cup sugar into the jar and
    add 1 to 3 drops of food colouring. Put the lid on
    and shake the jar well until the sugar is
    completely coloured. Empty the sugar into a
    small bowl and continue with the remaining sugar
    using different food colourings to make different
   To make the Sand Art: Whisk together the flour
    and salt and set aside. Layer the dry ingredients
    into the jar, alternating colours (the sugar) and
    dark (cocoa powder) and light (flour), making
    your own design. Don't forget the chips! Screw
    on the lid and print out this recipe to enclose with
    your gift jar.
   To bake: Heat the oven to 160˚C. Grease a 33cm
    by 22cm cake tin lightly with cooking spray.
   Dump the contents of the jar into a large bowl.
    Mix together the melted butter, eggs, and vanilla.
    Stir the wet and dry ingredients together until
    well combined. Pour the batter into the prepared
    tin and bake for 30 to 35 minutes.
                           Mad Scientist Wraps
6 flour tortillas
1/3 cup mayonnaise or salad dressing
6 slices cooked ham
6 slices cooked turkey/chicken breast

Assorted decorations such as: parsley sprigs, sweet red
     pepper strips, ripe olives, small pimento stuffed
     green olives, peppers, julienned carrots, small
     sweet pickles, and/or shredded lettuce
Mayonnaise, salad dressing, or honey mustard
6 cheese slices
Tooth picks


1. Preheat oven to 160˚C. Wrap tortillas in foil and bake
      for 10 minutes.
2. Spread each tortilla with 1 tablespoon mayonnaise.
      Lay a lettuce leaf over mayonnaise, top with a slice
      of ham and a slice of turkey. Roll up and secure
      with wooden pick. Stuff one end of rolled tortilla with
      sweet red pepper strips, shredded lettuce, parsley
      sprigs, and julienned carrots.
3. Attach olives for eyes and the nose and a piece of
      pepper for the mouth with mayonnaise or honey
      mustard. Cut an apron shape from the cheese and
      lay atop tortilla. Add pickles or peppers for shoes
      and use cheese as a blanket. Makes 6 wraps
                                           White-as-a-Ghost Pops
6 tablespoons butter
285g marshmallows
12 cups Rice’s
500g milk chocolate
8 lollipop sticks
Black liquorice
Cooking spray
Green food colouring
2 cups shredded coconut

1. Line a 33x23cm baking tin and a 22cm diameter mixing bowl with foil,
extending foil over edges of pan and bowl. Spray with cooking spray; set pan
and bowl aside. Melt butter in a large bowl, covered in the microwave on low
power for 30 seconds to 1 minute. Add marshmallows and stir until
completely melted. Add cereal; stir until well-coated. Divide mixture between
prepared baking pan and mixing bowl and press evenly and firmly into pan
and bowl.
2. Set cereal mixture aside to cool completely, about 1 hour. Lift cereal
mixture from baking pan with edges of foil. Use a ghost-shaped biscuit cutter
to cut out ghost shapes. Insert lollipop sticks into ghost shapes through the
bottom of cut-outs.
3. In a medium bowl, melt chocolate in the microwave on low power for 1
minute at a time, stirring well between each minute, for 2-3 minutes. Place
ghosts on a slotted spatula and spoon chocolate over ghost shapes, turning
carefully using sticks to coat both sides and letting excess chocolate drip
back into the bowl. Carefully place ghosts on a sheet of waxed paper.
Decorate face with liquorice before chocolate sets. Let stand until chocolate
is completely set, about 1 hour.
4. Stir together frosting and a few drops green food colouring; set aside.
Place coconut in a re-sealable plastic bag. Add a few drops of green food
colouring; seal bag. Shake and knead bag lightly to tint coconut.
5. Lift cereal mixture from mixing bowl with edges of foil and invert onto a
serving platter; remove foil. Ice with the green frosting. Sprinkle with
coconut. Insert ghost shapes into frosted cereal mixture.
Spooky Spider Cookies
     Spooky Spider Cookies/Cupcakes
   Cupcakes or Cookies pre made, make your
   White or orange icing
    Black or purple icing
    Now, ice the cupcake or cookies and make the
    cobwebs: Spoon the white icing into the centre of
    the cupcake and spread with a small spatula or
    butter knife. Starting at the centre of a cupcake,
    pipe a spiral of the dark icing from the centre to
    the outer edge. Then, drag a toothpick from the
    centre of the spiral to the edge of the cupcake.
    Wipe clean, move about a 1cm to the left or right
    and drag the toothpick in the opposite direction
    from the outer edge to the middle of the
    cupcake. Continue in this way until you have
    worked your way around the cupcake and
    formed the cobweb. Repeat with the remaining
    cupcakes. Ice the spiders with black icing, and
    use silver cachous for eyes
                  Beastly Bats

• Add a drop of black food
   colouring to icing mix.
• Lightly cover bat-shaped
   cookies and position two
   silver cachous for the bat’s
   eyes and two white
   sprinkles for teeth (it’s
   easier to position the
   sprinkles using tweezers).
   Just take a package of precooked
    breakfast sausages that have
    been allowed to cool, and cut a 90
    degree 'fingernail notch' in the tip
    of each one. Starting about 1/3 of
    the way down from the 'notch',
    wrap each of the sausages with a
    2cm wide x 12cm long strip of
    flour tortilla, layering as you go
    down like you would wrap an Ace
    bandage. Secure with toothpick
    and bake at 180C for 8 minutes.
    (Just long enough to warm
    through.) Remove from oven and
    place a small dollop of tomato
    sauce into each 'finger notch' to
    give the appearance of blood.
2 cups flour
1/2 teaspoon baking powder
                               Tarantula Cookies
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla essence
2 tablespoons cocoa powder
225g thin, short pretzel sticks
325g milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red lollies

    Preheat oven to 175°C.
    In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda.
     Set aside.
    In a large mixing bowl, beat together the butter, brown sugar, and sugar until light
     and fluffy. Add the egg and vanilla and beat until well blended.
    Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
    Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight
     pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel
     sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
    Bake until cookies start to brown around edges, about 7-10 minutes.
    Lift the cookies from the baking sheets with a spatula, and place on wire cooling
     racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed
    In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
    Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in
     two red candy eyes on the front of the head. Eeek!
    1/2 cup sugar
     115g cup butter
     1/2 cup molasses
     1/4 cup water
                                    Gingerbread Skeletons
     2 1/2 cups flour, sifted
     3/4 teaspoon salt
     1/4 teaspoon nutmeg
     1/2 teaspoon baking soda
     3/4 teaspoon ginger
     1/8 teaspoon allspice
     White icing and icing bottle

1.   In a large mixing bowl, cream the sugar and butter
     together. Add molasses and water. 2. In a separate
     bowl, mix the flour, salt, nutmeg, baking soda, ginger,
     and allspice. Gradually add the dry mixture to the wet
     and blend until the dough holds together.
2.   Cover and chill for 2-3 hours.
3.   Preheat the oven to 190°C.
4.   Roll out dough 5mm thick on a lightly floured surface.
5.   Cut into shapes with cookie cutters and transfer to
     cookie sheet.
6.   Bake for 10-12 minutes. Remove from the oven and let
     cool on baking sheets or cooling racks.
7.   Using the white decorating icing, decorate the cookies
     with "bones" so that they resemble skeletons.
                                               Brain Cupcakes
   Pink or white paper cupcake liners
    1 recipe batter for Red Velvet
    1 recipe Vanilla Butter Cream Frosting
    Red and black food colouring
    Icing bag and large round tip

    Line cupcake tins with the liners. Fill
    the cupcake liners two-thirds full with
    the batter and bake the cupcakes as
    directed in the recipe. 2. Mix a drop of
    red and black food colouring into the
    frosting to make it a pinkish gray brain
   Using the icing bag, pipe the frosting
    in a squiggly pile on half of each
    cupcake top (brains have two
    hemispheres, you know). Now pipe the
    frosting in a squiggly pile on the other
    half of the cupcake top
   White paper cupcake liners
    1 recipe batter for White Cupcakes
    1 recipe Vanilla Butter Cream Frosting
    Red food colouring
                                                  Eyeball Cupcakes
    Icing bag and small round tip
    Small black jelly beans
    Round candies with hole in the middle

   Line cupcake tins with the liners. Fill the tins two-
    thirds full with the batter and bake the cupcakes
    as directed in the recipe.
   Frost the cupcakes, reserving some of the frosting.
    Pile the frosting up a little in the centre to make a
    sort of domed shape, more like an eyeball. To
    make the surface smooth, dip a butter or knife in
    hot water and smooth it over the top of the
   Tint the remaining frosting bright red with the food
    colouring. Using the icing bag, pipe the red
    frosting on the tops of the cupcake in vein
    patterns. Make the veins radiate from the centre of
    the cupcake to make the bloodshot quality more
    realistic. Cut the jelly beans in half. Place a jelly
    bean half into the circle of the round candy. Now
    you have and iris and a pupil. Place this in the
    centre of a cupcake. Continue with the rest of the
                            Meringue Ghosts
   3 large egg whites
    1/2 teaspoon cream of tartar
    3/4 cup sugar
    1/2 teaspoon vanilla
    16 to 24 miniature semisweet chocolate chips or
    pieces semisweet chocolate

   Line 2 baking trays with baking paper.
   In a deep bowl, with a mixer at high speed, whip
    egg whites and cream of tartar to a thick foam.
    Continuing to beat, add sugar, 1 tablespoon every
    30 seconds, then whip until meringue holds very
    stiff peaks.
   Beat in vanilla.
   Spoon meringue into a icing bag fitted with a 1cm
    plain tip. Pipe meringue onto baking sheets into
    ghostly shapes about 6mm to 1cm thick, 5 to 10cm
    wide, and 10 to 15cm long, spacing about 5cm
    apart. To make eyes (noses and mouths, if desired)
    press chocolate chips lightly into meringue.
   5. Bake in a 90°C oven until meringues begin to
    turn pale gold and are firm to touch, 1 1/4 to 1 1/2
    hours, switch tray positions halfway through
    baking. Turn off heat and leave meringues in
    closed oven for a further hour.
   6. Slide a spatula under meringues to release.
  Brains with Raspberry Syrup
1 ½ cups lite evaporated milk
5 teaspoons unflavoured gelatine
2 ½ c water
1 cup sugar
Pinch salt
2 t vanilla essence
1 cup raspberry syrup

Place milk in a small bowl and sprinkle gelatine over
the top. Stir and let sit for about five minutes so
the gelatine can rehydrate a bit.
Combine water and sugar in a pot and bring to a
boil over medium heat. Remove from heat and stir
in the vanilla and salt. Add the gelatine mixture and
stir again until combined. Pour into brain mould,
cover with plastic wrap, and refrigerate overnight
or until mixture is completely set.
To unmold, gently tilt mould so sides of the jelly
pull away a bit, then place on platter or plate. You
can also dip the bottom of the mould into warm
water to help in unmolding.

This looks especially creepy set out on a really nice
platter. Also quite effective on a carving board with
a large chef's knife plunged into the centre.
                            Brain On a Plate
1.   Prepare mashed potatoes as per your favourite
     recipe. (The black specks in mine are from pepper,
     just so you know.)
2.   Spray the inside of the Brain mould with non-stick
     cooking spray.
3.   Press the potatoes down into the mould. Scoop a
     little at a time into the mould and press down, then
     repeat until the mould is full.
4.   Chill in refrigerator until cold, and more importantly -
5.   Remove from fridge, and hold the mould upside
     down over a plate while flexing and tapping. The
     brain should plop out with minimal (if any) damage.
6.   Repair any obvious damage from leaving the mould.
     Trim away the excess along the edge. Cut at a bevel
     to give the "raised up" effect shown in the pictures.
7.   Heat it up in the microwave on low-to-medium power
     long enough for it to be warm enough to serve (too
     high of power and it will not heat evenly through).
8.   Finally, as a finishing touch stuff some frilly lettuce
     around the bottom edge. This conceals the rough
     bottom edge of the brain as well as makes the dish
     look much more presentable
   1 cup boiling water
   170g strawberry Jelly
   7 teaspoons unflavoured gelatine
   175ml unsweetened evaporated milk
   1/2 cup raspberry syrup
   1 cup light corn syrup
   Non-stick cooking spray.
   Food colouring
   Clean paintbrush to apply food colours with.
   A clean plastic bag for the blood.

   Mix 1 cup of boiling water into the jelly. Stir until it is
   Add evaporated milk and stir well. The result should look
    like the image on the right.
   Now, prepare the mould by spraying it lightly with some
    cooking spray. This will prevent the heart from sticking in
    the mould later.
   Sit the mould in a bowl surrounded by a towel to hold it
    upright. Pour in a small amount of the liquid. Just enough
    to cover the bottom about a centimetre worth. Stick this in
    the fridge to cool. We will come back to it later.
                               Heart Blood!!!!
    Now, let's make the blood-bag while we're waiting for that little bit of jelly in
                              the mould to firm up.

    Pour some light corn syrup and raspberry syrup in the plastic
     bag. Use more raspberry syrup if you want the "blood" to be
     runnier (more of a 'spurt' if the heart is stabbed) or more corn
     syrup if you want it thicker (more of an 'ooze'). Add red food
     colouring if it's not red enough. Add a couple drops of green food
     colouring to make the red darker if needed
    Now tie off the bag carefully so you have a triangle or cone-
     shaped bag of blood. Cut off the "tail" of the bag right above the
     knot. This bag will sit inside the heart
    Once the jelly in the bottom of the mould has firmed up enough,
     place the bag of blood on it and centre it as best as you can. Try
     to keep it away from the edges of the mould. Then, pour the
     remaining jelly mixture over the blood bag until you fill the mould.
           Unmolding the Heart
   Cover it with plastic wrap and stick it
    in the fridge until it sets (preferably
   TIP: If you lay the plastic wrap
    directly on the surface of the liquid, it
    will prevent the top layer from
    forming a tough "skin".
   After the heart has set, loosen the
    edges of the mould with your
    fingertip, then simply turn it out onto
    a plate
                        Heart Tips!!!!
You should wind up with something like
this after removing from the mould and
trimming the excess. Cut on a bevel
i.e. at an angle towards the bottom-
inside of the heat so it looks better.

Scoop out the arteries with a melon ball
or round measuring spoons. Use a
drinking straw for the smaller one.
Then you need to paint it. Food colouring in purple, black, blue, and
 red. I literally used brushes with the food colouring as "paint". It
                worked beautifully. Here are some tips:

        Use red to touch up any spots, and to line the veins
        a little more. You can accentuate lines that aren't
        otherwise standing out by outlining them with red.

                            Paint the bulging parts (veins and ridged area)
                            bluish and purple. Try to make the purple deeper
                            and darker the further down "into" the heart it
                            goes. In other words, lighten it up as you get to
                            raised areas.

       Paint the inside of the arteries black (ie where you
       scooped out). Don't use black anywhere else - a
       real heart doesn't have black in it (not a healthy
       one, anyway.)

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